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Honey Sesame Glazed Aubergine Udon
Honey Sesame Glazed Aubergine Udon

Honey Sesame Glazed Aubergine Udon

with Sesame Peanut Crumb

Topped with sticky honey glazed aubergine pieces, these delicious udon noodles are flavoured with a char siu inspired sauce. Char siu refers to a Cantonese inspired barbecue dish typically made with pork, though the versatile flavours of white miso, plum, orange, Five Spice and soy sauce used for the marinade pair well with almost any meat or protein.

Tags:
Calorie Smart
Veggie
New
Allergens:
Peanut
Soya
Cereals containing gluten
Wheat
Sesame

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Sweet Potato

1 unit(s)

Aubergine

(May contain traces of: Celery)

1 unit(s)

Garlic Clove**

1 unit(s)

Pak Choi

1 unit(s)

Spring Onion

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Almonds, Macadamia Nuts, Pecan Nuts, Cashew nuts, Nuts, Sesame, Hazelnuts, Pistachio nuts, Brazil nuts)

180 grams

Sliced Mushrooms

75 grams

Char Siu Paste

(Contains: Soya)

220 grams

Udon Noodles

(Contains: Cereals containing gluten, Wheat)

15 grams

Honey

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2078 kJ
Energy (kcal)497 kcal
Fat10 g
of which saturates1.9 g
Carbohydrate84.2 g
of which sugars32.4 g
Dietary Fibre14.2 g
Protein15.9 g
Salt1.67 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Rolling Pin
Pan
Garlic Press

Instructions

Get Started
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the aubergine, then cut into roughly 2cm pieces.

Chop the sweet potatoes into 2cm chunks (no need to peel).

Roast the Veg
2

Pop the aubergine and sweet potato onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. When the oven is hot, roast the veg on the top shelf until soft and golden, 25-30 mins. 

Turn halfway through.

Finish the Prep
3

In the meantime, peel and grate the garlic (or use a garlic press). 

Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

Trim and thinly slice the spring onion.

Crush the peanuts in the unopened sachet using a rolling pin.

Heat a drizzle of oil in a large frying pan on high heat. When hot, add the mushrooms to the pan.

Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

Add the Flavour
4

Add the pak choi and stir-fry until just soft, 3-4 mins. Then turn down the heat, add the garlic and fry for 1 min more. 

Stir through the char siu paste and water for the sauce (see pantry for amount). Bring up to a boil, then lower to a simmer. Cook, until thickened slightly, 2-3 mins. 

Add the udon noodles to the pan. Toss to coat, using a fork to gently separate them. Simmer until piping hot, 1-2 mins.

Glaze your Veg
5

Once your veg has finished roasting, remove from the oven and drizzle over the honey. TIP: If your honey has hardened, put in the sachet in a bowl of hot water for 1 min to loosen.

Toss to fully coat the veg in the honey.

Finish and Serve
6

Share your noodles between your serving bowls and top with your honey-glazed veg.

Sprinkle over the sesame seeds, crushed peanuts and spring onion. 

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